Blue Kentucky Girl

Woodford Reserve Bourbon, Salted Corn Syrup, Lemon, Egg White, Soda Water

Bartender Leanne Favre of Leyenda | Brooklyn
Yield: 1 cocktail

Adapted by StarChefs | February 2021

INGREDIENTS:

Salted Corn Syrup:
2 cups cooked corn kernels
½ cup sugar
½ cup water
1 teaspoon salt

Coriander-Blue Cornflower Garnish:
¼ cup whole coriander seeds
¼ cup blue cornflowers

Assembly:
2 ounces bourbon
1½ ounces Salted Corn Syrup
¾ ounces lemon juice
½ ounces orgeat
½ ounces heavy cream
½ ounce egg white
Soda water
Coriander-Blue Cornflower Garnish

METHOD:

For the Salted Corn Syrup:
Add all ingredients to a Vitamix blender. Blend until completely incorporated. Strain through a fine nut milk bag. Store in the refrigerator.

For the Coriander-Blue Cornflower Garnish:
Toast coriander seeds until aromatic. Dry chop in a Vitamix blender to grind the seeds. Combine the toasted cracked coriander with the flowers. Reserve for garnish & store in an airtight container.

To Assemble and Serve:
Add all ingredients, except the soda water and garnish, to a Vitamix blender. Blend for 10 seconds to emulsify egg white. Add ½ cup of crushed ice and blend again until the ice is completely incorporated. Pour into chilled Collins glass. Allow to sit for 10 seconds. Top off the cocktail with soda water by pouring down the side of a bar spoon, allowing the soda water to go directly to the bottom of the glass. Garnish with a pinch of cracked coriander and blue cornflowers.

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